3 ¼ Cups flour
2 large onions finely chopped
1 egg
½ Cup parsley chopped fine
1 Cup water
Salt and pepper to taste
2 Tbsp. Butter
6 cups of Chicken broth
1 lb. Ground lamb

Mix together the flour, egg and water and a pinch of salt until dough ball forms.  Knead well.  Divide the dough into two pieces, cover and let stand for 2 hours.  Mix the meat, onions, parsley, salt and pepper together.  Roll out the dough on a lightly floured surface to about 1/8” thick.  Cut into 1 ½ inch squares.  Put a dab of the filling in the center of each square.  Pinch the opposite corners together into a “canoe” like shape.  Place the filled squares close together, open side up, in a greased pan.  Bake in a moderate oven until slightly browned.  (About 325 for 30 minutes).  Meanwhile, bring the chicken broth to a boil.  Add salt and pepper to taste.  Pour over the Manty and cook for 5 more minutes.

“Treasured Armenian Recipes”, New York : The Detroit Women’s Chapter of the Armenian General Benevolent Union, 1949